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Chemometric Formulas Based on Physical Properties of Single‐cooked Milled Rice Grains for Determination of Amylose and Protein Contents
Author(s) -
Okadome H.,
Toyoshima H.,
Shimizu N.,
Akinaga T.,
Ohtsubo K.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10662.x
Subject(s) - amylose , calibration , analytical chemistry (journal) , standard error , mathematics , mean squared prediction error , content (measure theory) , chemistry , accuracy and precision , chromatography , food science , statistics , starch , mathematical analysis
Chemometric formulas for predicting amylose content (AC) and protein content (PC) were developed based on the surface and overall physical properties of single‐cooked milled rice grains as predictive variables. The formula with 8 predictors for AC determination exhibited the highest accuracy (coefficient of determination: R 2 = 0.952, standard error of calibration: SEC = 1.77) for calibration and the lowest standard error of prediction (SEP = 2.07) for unknown samples (AC: 0 to 30%). The formula with 7 predictors was effective in enhancing the prediction accuracy (SEP = 1.32) among non‐waxy samples in a narrow range of AC (15 to 20%). The formula with 8 predictors for PC determination showed a higher accuracy (R 2 = 0.449 and 0.470) for both calibration and prediction than that of a conventional 3‐grain method (R 2 = 0.168 and 0.124). It was possible to accurately determine AC using physical measurement of single grains instead of chemical analysis.